Cinnamon Swirl Tea Bread

• 13 cup sugar white granulated or light brown
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg ground (optional)
• 2 cups flour, unbleached all-purpose or regular all-purpose
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar white granulated
• 1 large eggs beaten
• 1 cup milk, 2% or whole
• 13 cup vegetable oil or canola oil
• 1 teaspoon vanilla extract pure

1. Preheat oven to 350F (180C).
2. Lightly grease and flour 9" x 5" loaf pan.
3. In a small bowl, combine well the 13 cup sugar, cinnamon and nutmeg (if using); set aside.
4. In a large bowl, combine the flour, baking powder, salt and 1 cup white sugar.
5. In another bowl, combine the egg, milk, oil and vanilla extract.
6. Add this to the flour mixture.
7. Stir until just moistened.
8. Pour half of the batter into the prepared pan.
9. Sprinkle with half of the reserved cinnamon/sugar/nutmeg mixture.
10. Repeat with remaining batter and cinnamon/sugar/nutmeg mixture.
11. Using a sharp knife, swirl through the batter to marbelize.
12. Bake for 45 to 55 minutes, until a toothpick tests clean.
13. Let cool in pan for 10 minute.
14. Run thin knife around edges of pan and remove loaf to a wire rack to cool completely.
15. Once the bread is completely cooled, wrap it in foil and let sit overnight, or at least 4 hours before slicing and serving.
16. (This step is essential.
17. If the bread is sliced immediately after cooling or while it is still warm, it may be dry.)

sugar, cinnamon, nutmeg ground, flour, baking powder, salt, sugar, eggs, milk, vegetable oil, vanilla

Taken from recipeland.com/recipe/v/cinnamon-swirl-tea-bread-53725 (may not work)